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  • 1.5 kg Wild boar cutlets

  • 250g sour cream

  • 1 large tin chopped tomatoes

  • 200g butter

  • 1 onion

  • 1 carrot

  • 1 small sweet potato diced

  • Zest of 2 lemons

  • Spices

  • 8 cardamom pods

  • 2 star anise

  • 1 cinnamon stick

  • 1 tbsp caraway seeds

  • 1 bay leaf

  • 1 tbsp coriander seeds

  • 2 tbsp Turmeric

  • 2 tbsp curry powder


  • 1.

    Place all the vegetables. Sour cream, tomatoes, lemon and cutlets into a large glass bowl and marinate for two hours.

  • 2.

    Place a heavy based frying pan on high heat and place all the spices and sauté spice until aromatic and toasted slightly.

  • 3.

    Place the spices in to the marinade and mix well.

  • 4.

    Place in to a stock pot and add some water just so it’s covering the ingredients.

  • 5.

    Bring to the boil and then simmer for 2 hours stirring occasionally.

  • 6.

    Season to taste the cutlets should be nearly falling off the bone.

  • 7.

    Serve with steamed Jasmine rice and pappadums.


Chef's Tip You can add the spices to the marinade the day before to make a fully flavor. Also leaving a curry in the fridge to the next day always makes the spices infuse much stronger therefore more flavor.

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